Sunday, April 15, 2012

Cinnamon-Pumpkin Scones

Andy loves scones, and I’ve recently begun to experiment with recipes. This one is from the Pioneer Woman. I made a few tweaks, such as omitting the cinnamon chips, adding pumpkin puree, and cutting them into bite-size triangles. The dough comes together easily in the food processor, and you can freeze unbaked scones for later use. Enjoy!

Cinnamon-Pumpkin Scones
3 cups all-purpose flour
1/3 cup sugar
5 tsp. baking powder
1 tsp. cinnamon
1 cup butter
1 cup pumpkin puree
3/4 cup cream
1 egg
2 tsp. vanilla
1/2 cup sugar
1 tsp. cinnamon
1 1/2 tsp. cream

1. Combine flour, 1/3 cup sugar, and next 4 ingredients in a food processor until mixture resembles coarse sand. Stir together 3/4 cup cream and next 2 ingredients. Gradually add to flour mixture through food chute until dough forms.
2. Turn dough out onto a lightly floured surface. Roll out to 1/4-inch thickness. Cut into squares, and then then cut the squares in half to form triangles. Place on a parchment paper-lined baking sheet.
3. Combine 1/2 cup sugar and next 2 ingredients; brush mixture over tops of scones.
4. Bake at 350° for 10 to 15 minutes or until done.

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